Smoked trout canapé recipe made from new potatoes, baked with peel in their skins, and then fried until golden deep-fried crusts. Smeared airy cream with fresh. AND topped radish sprouts, and fried onions rings. Share with friends: 
Photo of the dish: Yunhi Kim Time: 1 hour. 20 minutes. Difficulty: Easy Quantity: 20 – 25 pcs. Recipes use volumetric containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
For potatoes:
- 700 gr. small tubers of new potatoes
- Olive oil
- Coarse salt
- Canola oil or vegetable oil, for deep fat
For cream fresh:
- 1 tbsp. cream fresh or oily sour cream
- 2 tbsp. l vodka
- Coarse salt
For topping:
- 240 – 300 gr. smoked trout, remove bones
- 1 head shallots, cut into thin slices
- 1/2 tbsp. wheat flour
- Olive oil for frying
- Coarse salt
- Radish sprouts
- Chopped Fresh Onion – Chopped
- Salt “Fleur de sel”
- Olive oil spray
Recipes with similar ingredients: potatoes, cream fresh, vodka, trout, shallots, flour, radish sprouts, chives, salt de fleur sel
Recipe preparation:
- Cook potatoes: Preheat the oven to 180 ° C. Place the potatoes in a baking dish and pour over olive oil. Sprinkle with salt and mix so that the potatoes are evenly coated with salt. Bake for 30 – 35 minutes, until the potatoes become soft. Remove from the oven and cool a little. When the potatoes becomes warm, gently press down with the flat side of the knife, so thus, the tubers will become flat about 2 cm thick. Fill 10 cm thick bottom pan with vegetable oil and heat to 180 ° C. Fry potatoes, immersed in oil in batches, for 5 – 6 min., until golden brown. Transfer to paper towels and sprinkle with salt.
- Prepare fresh cream: place fresh cream in a bowl, add vodka and a little salt, whisk vigorously with a whisk. To place sauce in a cold place and refrigerate before use.
- Cook topping: Carefully divide the trout fillet into the petals.
- Take apart slices of onions – shallots into rings. Roll lightly in flour. Fill the saucepan with 12 mm. olive oil and heat to 180 ° C. Fry onion rings for 2 – 3 minutes, until golden colors. Transfer to paper towels and sprinkle immediately coarse salt.
- Collect an appetizer: put on each potato tuber teaspoon cream fresh, then trout petals. Decorate on top radish sprouts, chives and fried onions. Sprinkle with salt fleur de sel and sprinkle with olive oil. We offer you a recipe “Canapes with salmon mousse.”
